Alinea Restaurant in Chicago, Illinois

Its head chef and owner, Grant Achatz, is known for his preparations and deconstructions of classic flavors. In 2010, Alinea became one of only two restaurants in Chicago to receive the highest rating of three stars from the Michelin Guide and was subsequently reviewed by restaurant critic Sam Sifton in the New York Times. Alinea garnered the top American spot overall in Restaurant Magazine’s “San Pellegrino World’s 50 Best Restaurants.” This just two weeks after being named the best restaurant in Chicago, ever. The restaurant takes its name from the symbol alinea, which is featured as a logo.

An example of Alinea’s cutting edge food is: peanut butter and jelly sandwich, served with bread wrapped round a grape on a specially made spike.

Alinea masterpieces are a combination of flavors in an artistic representation.